This colourful chicken salad is the perfect addition to the summer lunch table.
- Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered for 10 to 15 minutes or until tender. Drain. Rinse under cold water. Thickly slice.
- Meantime, heat a non-stick frying pan over medium heat. Cook pancetta for 1 to 2 minutes each side or until golden and crisp. Remove to a plate lined with paper towel. Break into pieces. Lightly spray pan with oil. Cook chicken, in batches, for 3 to 4 minutes each side or until golden and cooked through.
- Combine dressing and 1 tablespoon cold water in a bowl. Arrange watercress sprigs, eggs, potatoes, chicken and pancetta on plates. Season with pepper. Drizzle with dressing. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set